Moroccan Chicken-Lentil Casserole

Looking for a spicy Moroccan dinner using Progresso® broth and peas? Then try this tasty chicken-lentil casserole sprinkled with apple.

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  • prep time 30 min
  • total time 1 hr 10 min
  • ingredients 20
  • servings 6
 

Ingredients

Casserole

4
cups water
1
cup dried lentils, sorted, rinsed
2
tablespoons olive oil
1
lb boneless skinless boneless chicken breasts, cut into 1-inch pieces
1 1/2
teaspoons salt
1
teaspoon chili powder
1/2
teaspoon ground cinnamon
1/2
teaspoon ground cumin
1/4
teaspoon pepper
1
large onion, chopped (1 cup)
2
cloves garlic, finely chopped
1/2
cup Progresso™ chicken broth (from 32-oz carton)
1/2
cup red wine or additional chicken broth
1
can (15 oz) Progresso™ chick peas (garbanzo beans), drained, rinsed

Topping

1
medium red apple, diced (1 cup)
1/4
cup dried apricots, chopped
1
tablespoon lemon juice
1
teaspoon sugar
1/4
teaspoon ground ginger
1/4
cup slivered almonds, toasted

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart saucepan, heat water to boiling. Stir in lentils; return to boiling. Reduce heat to medium. Cover; cook 30 to 45 minutes or until desired tenderness is reached. Drain if necessary.
  • 2 About 15 minutes before lentils are done, heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 3 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, 1/2 teaspoon of the salt, the chili powder, cinnamon, cumin and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook onion in remaining 1 tablespoon oil 3 minutes, stirring occasionally, until tender. Add garlic; cook and stir 1 minute.
  • 4 Stir in broth, wine, cooked lentils, chick peas and remaining 1 teaspoon salt. Heat to boiling over high heat; remove from heat. Return chicken to skillet, discarding any juices in bowl. Spoon into baking dish.
  • 5 In medium bowl, toss all topping ingredients except almonds. Sprinkle topping over casserole.
  • 6 Cover; bake 20 minutes or until apples are just tender. Sprinkle with almonds. Let stand 5 minutes before serving.
  • 1 In 3-quart saucepan, heat water to boiling. Stir in lentils; return to boiling. Reduce heat to medium. Cover; cook 30 to 45 minutes or until desired tenderness is reached. Drain if necessary.
  • 2 About 15 minutes before lentils are done, heat oven to 375°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray.
  • 3 In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook chicken, 1/2 teaspoon of the salt, the chili powder, cinnamon, cumin and pepper in oil 6 to 8 minutes, stirring occasionally, until chicken is no longer pink in center. Remove with slotted spoon to bowl. Reduce heat to medium. Cook onion in remaining 1 tablespoon oil 3 minutes, stirring occasionally, until tender. Add garlic; cook and stir 1 minute.
  • 4 Stir in broth, wine, cooked lentils, chick peas and remaining 1 teaspoon salt. Heat to boiling over high heat; remove from heat. Return chicken to skillet, discarding any juices in bowl. Spoon into baking dish.
  • 5 In medium bowl, toss all topping ingredients except almonds. Sprinkle topping over casserole.
  • 6 Cover; bake 20 minutes or until apples are just tender. Sprinkle with almonds. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown.

Lentils are a legume that require no soaking. Before cooking, just make sure you rinse them and pick through for any debris. Lentils have an earthy flavor and do well when paired with assertive seasonings, such as the spices in this casserole.

Feel free to substitute golden raisins for the apricots in the topping.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
790mg
790%;
Total Carbohydrate
45g
45%
(Dietary Fiber
11g
11%
  Sugars
9g
9%
),
Protein
31g
31%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
6%;
Calcium
8%;
Iron
30%;
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1/2 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.